Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, (separated)
  • 1 and 1/2 cups finely diced yellow onion ((1 large onion))
  • 2 cups chopped sweet bell peppers ((2 large peppers; I use 1 red and 1 orange))
  • 1 tablespoon minced garlic ((3 cloves))
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon EACH: ground cumin, Italian seasoning
  • 1/2 teaspoon EACH: onion powder, roasted garlic powder
  • 1/8 teaspoon red pepper flakes, (optional)
  • Fine sea salt and freshly cracked pepper
  • 1 pound (16 oz.) lean (93/7) ground turkey ((See Note 1))
  • 1 large beef bouillon cube ((See Note 2))
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup marinara sauce ((we love Rao's))
  • 1 and 1/4 cup freshly grated sharp Cheddar cheese
  • 3-4 tablespoons freshly chopped Italian parsley for garnish
  • Serve over: cooked rice or cauliflower rice (See Note 3)

Instruction

  • PEPPERS AND ONIONS: Preheat the oven to 350 degrees F. Heat 2 tablespoons olive oil in an oven-safe 12-inch skillet over medium-high heat. Once hot, add in the finely diced onions, and chopped bell peppers. Saute for 6-8 minutes or until softened. Add in garlic and stir for 30 seconds. Stir in the tomato paste and the seasonings: the chili powder, cumin, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Season with salt and pepper to taste; I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until fragrant, about 30 seconds.
  • GROUND TURKEY: Move veggies to the sides of the pan. Drizzle remaining 1 tablespoon olive oil in the center of the pan and add ground turkey. Let cook without stirring, until golden brown on bottom, about 1-2 minutes and then break up into chunks. Continue to cook and crumble the ground turkey until browned, incorporating veggies as you cook through the ground turkey, about 5 more minutes.
  • TOMATOES: Add in the fire-roasted diced tomatoes, Worcestershire sauce, and crumbled beef bouillon cube. Stir to incorporate and cook off most of the liquid from the tomatoes. Add in the marinara sauce and stir to heat through.
  • CHEESE: Sprinkle with Cheddar cheese and immediately transfer the skillet to the oven. Bake for 4-8 minutes or until cheese is melted. Top with fresh parsley (If this dish wasn't cooked in an oven-safe skillet, cover the skillet, remove from heat, and allow the residual heat to cook the cheese while it stands.).
  • ENJOY: Serve over cooked cauliflower rice or regular rice.